Love Freely, Laugh Genuinely, Eat Colorfully

Meatless Burger


2 large Portobello Mushroom Caps

4 Fresh Basil Leaves

1/2 Bell Pepper (any color)

Handful of salad greens

1/2 tp Salt

1/2 tsp Black Pepper

1 tbsp. Balsamic Vinegar

Extra Virgin Olive Oil


Rinse mushrooms, basil, salad greens, and pepper

Finely chop basil

Slice Bell Pepper into long slices

In a pan, drizzle EVOO on medium low and add pepper slices, cook for 5 minutes or until slightly tender, add salt and pepper

Add Mushroom caps to grill pan heated with EVOO on medium low and cook for 5 minutes, then flip mushroom caps and add balsamic vinegar

Sauté for another 5 minutes, then remove mushroom caps from pan and place one cap with inner part facing up, place pepper slices on top, add basil, then salad greens, place other mushroom cap on top (like a bun)